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If ever I were to consider being a vegan, I would base my recipes on Indian dishes. These dishes have so much flavor.
Or said differently, these vegan Indian recipes leave you satisfied. My Vegan Curry Chickpea Stew has great flavor, great texture and great color. When I develop these recipes and think about my ingredients, I first think about what I like to eat. Then, I think about the colors. I love to get a variety of colors in my dishes. They say WE EAT WITH OUR EYES.
Pumpkin Curry Chickpea Stew from Feed Your Soul Too
I should also note as I share my thoughts on the recipe that I came up with this idea because I wanted to clear out my pantry. In the pantry, I had a jar of URBAN ACCENTS PUMPKIN CURRY pre-made sauce. Sometimes, it is nice to simplify making dinner. With that said, I just can’t throw the sauce in the pan and leave it alone. I enhanced the flavors with shallots, ginger, garlic, a Moroccan spice mix and turmeric. A good way to bring more flavor to a pre-made sauce is to pull out the flavors that are in the sauce. That is what I did here.
I have tried Urban Accents sauces twice before. I really, really liked the PUMPKIN MOLE sauce and this PUMPKIN TANGINE I made with salmon was delicious. If you are looking for some different sauces than you can find in your grocery store, these sauces are perfect for a weeknight dinner when you want something tasty yet easy to put together.
The cast of characters.
Ingredients
Building the chickpea curry stew.
Building the Chickpea Curry Stew
Pumpkin Curry Chickpea Stew Plated.
Pumpkin Curry Chickpea Stew Plated
Pumpkin Curry Chickpea Stew
Ingredients
- 30 Ounces Chickpeas
- 1 Jar Pumpkin Curry (Urban Accents)
- 1 Whole Yellow onion diced
- 2 Cloves Garlic minced
- 2 Inches Fresh ginger grated
- 1 Whole Shallot diced
- 4 Whole Carrots rough chop
- 1 Bunch Kale rough chop
- 1 Tbsp Moroccan spice mix
- 2 Tsp Turmeric
- 1 Tbsp Avocado Oil
Instructions
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Begin by adding the avocado oil and spices to a skillet. Heat for one minute releasing the flavor from the spices. Next, add the onion and cook for 2 minutes. Add the carrots, garlic and ginger. Mix well and cook for 2 more minutes. Now, pour in the pumpkin curry sauce followed by the chickpeas. Simmer for 15 minutes. Finish by adding the chopped kale. Let simmer for 2 minutes.
Serve over white rice. Enjoy!
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